Calling all the org chefs/cooks and cake makers!

[krhall]

I need to bake a really simple (and I mean SIMPLE!) cake.

Must be able to use a 6 and 10 year old to help and relatively quick to make...

so what could I do?

Instructions please...

[Seggons]

Sponge cake. Simple to do and can be decorated with all sorts of different treats.

http://www.crazysquirrel.com/recipes/baking/simple-sponge-cake.jspx

[Venom]

I have a weird sense of deja vu ;)

http://forums.sv650.org/showthread.php?t=129511&highlight=cake

[krhall]

Now this shows just how bad my memory really is!

[maviczap]

LOL :p:p:p:p:p

[anna]

Melt cholate bar in microwave, then mix with cornflakes. Dish into cupcake holders. Job Jobbed.

[maviczap]

Melt cholate bar in microwave, then mix with cornflakes. Dish into cupcake holders. Job Jobbed.

Or rice crispies

[Littlepeahead]

Dees it have to be one big cake or will biscuits do? If so I've got a recipe I made with my neohew yesterday and I can PM it to you. Dead easy - he's been helping me make them since he was 3 and they freeze really well.

[krhall]

Victoria Sponge Perhaps? But how do I cream butter and sugar?

Method

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

[gruntygiggles]

Victoria Sponge Perhaps? But how do I cream butter and sugar?

Method

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

You got it...

8oz self raising flour
8oz caster sugar
8oz butter at room temp.
2tsp vanilla extract if you have it
2tbsp veg oil to loosen (better than water or milk as keeps it more moist)

Let the kids go mad with the butter and sugar, Don't bother beating the eggs, just add them one at a time. If it looks like it's curdled, don't panic, it's fine...just carry on as normal, adding the vanilla extract and oil.

If you can, fold it yourself or show an older child how to do it gently as this is what keeps the air in.

Cook in the middle or a lower shelf in the oven and it'll be done when a skewer or knife comes out clean.

Again...let the kids go mad whipping the cream and have fun...let them add a food colouring to it so they can have red jam, green cream and then dust to finish or put extra cream on top and let them go mad decorating it with edible stars and hundreds and thousands :-)

You may think I'm slightly mad, but I also like to add a teeny tiny pinch of sea salt to the cake mix. You can't taste salt, but it brings the flavours out!

[thedonal]

I reckon I will need some cake recipes for Xmas. I've got loads of glass ramekins from Gu puddings filling the back of a cupboard.

[gruntygiggles]

I reckon I will need some cake recipes for Xmas. I've got loads of glass ramekins from Gu puddings filling the back of a cupboard.


You can make a better chocolate mousse than Gu mousse at home!

100g dark chocolate
300ml double cream
50g caster sugar
1egg white

Put half the cream in a pan and bring to scalding point (just before bubbles break on the surface). Smash the chocolate into small pieces and put into a large bowl. Pour on the scalding cream and stir until it has melted the chocolate and it is well mixed. Add the remaining cold cream and mix in evenly.
Now, in a seperate bowl, beat the egg white to soft peak stage then start gradually adding the sugar until you have incorporated it all and reach a stiff peak consistency.

Take a spoonful of the egg white and mix vigorously into the chocolate to loosen it, then in three equal quantities, fold in the egg whites, one third at a time untuil just incorporated. Be gentle with your folding so that you don't knock out the air.

Spoon into glasses or your Gu pots and pop in the fridge. They will be ready to eat in an hour, but will be lovely and light and fluffy for up to three days, or just as delicious but a little heavier for up to a week in the fridge!

:-)